Nothing goes to waste with the Taro plant as all the plant parts are used in many cuisines! However, they should not be eaten raw.

The tubers are often pounded into a thick paste to make a wide variety of food including Singapore’s popular local desert, Orh-Nee. Poi, is a Hawaiian and Polynesian dish that is made by cooking, pounding and fermenting grated taro and coconut.

The leaves are a good source of vitamin A and C, and are cooked as vegetables in China, Malaysia, Myanmar and Nepal.

Come find out more at our Garden @ Boon Lay Nature Garden !